Cringey Kitchen

Gluten free, dairy free things in the shape of food

Peach Galette

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Chef K got me hooked on peaches. After trying his peach ice cream, I started wanting to use peaches in everything. I decided to try making a rustic looking galette to pair with his delicious ice cream.

The dough is quick and easy to make if you use a food processor. If you don’t have a food processor, I would cut the butter smaller and knead it with the flour by hand. You will need to get your hands dirty with this dough to shape it into a ball. When you roll out the dough later, I kept it in the saran wrap so that it wouldn’t stick to the rolling pin. I like to avoid flouring my surface to avoid drying out the dough.

You can lay the peaches out in any shape that you want as long as it’s an even layer. I went the easiest route of just fanning the peaches out. I think it’s a classic rustic look and that just look clean and elegant. Serve this galette with some of our peach ice cream!

Keep your butter in your dough, not the floor,
Your favorite alternative chefs, K & T

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Peach Galette

Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings

Ingredients

Crust

  • ¾ cup gluten free all purpose flour
  • Pinch of salt
  • 6 tbsp butter cold, in small cubes
  • 2½ tbsp cold water

Filling

  • 2 peaches sliced
  • ⅛ cup brown sugar
  • ½ tbsp lemon juice
  • 1 tbsp cornstarch
  • Pinch of salt
  • 1 tbsp butter in small cubes

Glaze

  • 1 egg beaten
  • 1½ tbsp apricot preserves
  • ½ tsp water

Instructions

  1. Combine flour, salt, and cold butter in a food processor. Pulse until you have small butter grains. Pour mixture into a separate bowl and add cold water. Mix with your hands until you can form a ball. Wrap the dough ball in plastic wrap and flatten into a disc. Chill in the fridge for an hour.

  2. Preheat oven to 450 degrees.

  3. Make filling by tossing together peaches, brown sugar, lemon juice, cornstarch, and salt. Mix until cornstarch is dissolved.

  4. Remove dough from the fridge and roll dough out to about a ¼ inch thickness and about 10 inches in diameter.
  5. Arrange peaches on your leaving about an inch along the edges. Fold edges of the dough up over the filling. Brush dough with your egg wash and arrange small cubes of butter on the filling.
  6. Bake for 30 minutes until crust becomes golden brown. Remove tart from oven and let cool.
  7. Stir together apricot jelly and warm water. Brush glaze over the filling. Cut tart into 6-8 slices and serve with some of our peach ice cream.

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